Follow these steps for perfect results
tomato
salt
to taste
jaggery
garlic cloves
fenugreek seeds
curry leaves
mustard seeds
onion
finely chopped
oil
green chillies
Heat oil in a pan.
Add fenugreek seeds and cook until golden brown.
Let the fenugreek seeds cool.
In a mixer grinder, add tomatoes, cooled fenugreek seeds, salt, and jaggery. Make a paste.
Heat oil in the same pan.
Add mustard seeds and let them crackle for 10 seconds.
Add curry leaves and let them cook for 10 seconds.
Add finely chopped onions and cook until softened.
Add the tomato chutney paste and 1/4 cup of water. Mix well.
Cook for 5-7 minutes until the chutney thickens slightly.
Serve raw tomato chutney with keerai sambar and rava dosa.
Expert advice for the best results
Adjust the amount of green chilies to suit your spice preference.
Roasting the tomatoes slightly before grinding can enhance the flavor.
For a smoother chutney, strain the mixture after grinding.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance.
Serve in a small bowl, garnished with a sprig of fresh curry leaves.
Serve with dosa, idli, or vada
Serve as a side dish with rice and sambar
Serve as a condiment with grilled meats or vegetables
The spices in the chai complement the flavors of the chutney.
Discover the story behind this recipe
Common accompaniment to South Indian meals.
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